This is a fast and easy pasta sauce with a uniquely sweet flavor. Spicy red-pepper flakes add a nice bite and can be added individually at the table. 

1 teaspoon olive oil

cup chopped onions

1 large clove garlic, minced

cup sliced roasted red peppers

4 pecan halves 

1 teaspoon balsamic vinegar

cup nonfat chicken or vegetable broth

Salt

Freshly ground black pepper 

Red-pepper flakes (optional)

12 ounces fettuccine

  Warm the oil in a small saucepan over medium heat. Add the onions and garlic. Cook for several minutes, still on medium heat. In a blender or food processor, combine the onion mixture, roasted peppers and pecans. 

  Pure until smooth. Pour the pure back into the saucepan. Stir in the vinegar, broth and salt, black pepper and red pepper flakes (if using) to taste. Taste and adjust the seasoning. Keep warm on the lowest heat. Cook the fettuccine in a large pot of boiling water for 8 to 10 minutes, or until al dente. Drain and rinse the pasta. Toss with the sauce and serve immediately.  Preparation and cooking time: 15 minutes.